Double Chocolate Avocado Cookies

With permission from Bushel & A Peck blogger, Amy-Lyn. Check out all her recipes!

These rich, decadent double-chocolatey cookies will delight your entire family and houseguests this holiday season. Shh…don’t tell them they’re healthy!

Ingredients:

1/2 tsp baking soda

1 Tbsp water

1 very ripe avocado

1/4 cup maple syrup or honey

1 egg

1/2 cup cocoa powder

1 ounce very well chopped unsweetened dark chocolate

Method:

Preheat oven to 350 degrees. Prep a baking sheet with parchment and set aside.

Mix the baking soda and the water in a small bowl (or a cup) and set aside.

Using an electric hand mixer (or your muscles and a whisk!), whip the avocado very well. Add the maple syrup (or honey) and continue whipping until smooth.

Add the egg and incorporate well.

Then add the cocoa powder a little at a time while continuing to mix on slow/medium speed. Once it’s all added, turn the speed back up to high, and mix well.

Add the baking soda/water while still mixing on high.

Add the chopped chocolate and stir to combine. The dough will be fairly soft.

Using a 2 Tbsp scoop, or 2 tablespoons worth, plop the cookie dough onto the prepped cookie sheet, about 2 inches apart. Flatten the cookie oh so slightly with a spoon. You can also do 1 tbsp sized cookie (which makes a nice, bite sized cookie), just adjust the baking time.

Bake for 8-10 minutes. They will seem a bit underdone and that’s a-o.k.

Let cool on the cookie sheet on a wire rack for 5-10 minutes, then move to the wire rack to finish cooling.